Breakfast, Custard, Dinner, fruit, lunch, Recipes, Savoury

Marzipan and Gorgonzola Apple Tart

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So I know that apples are more of an autumn thing, but Southern California has been ridiculously cold lately. I mean like, freezing. Usually in the morning I like to go for a jog at the beach, but with all the crazy winds and icy temperatures, I decided to just stay home and bake something to warm me up a bit.

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Almonds, gorgonzola, honey, and apples. It’s like an entire cheese platter mixed together to make an amazingly sweet and savory breakfast tart or tea time snack.

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For a quick and flavorful tart, I’d definitely say try it. The marzipan crust lends a crumbly, crunchy texture, while the gorgonzola custard filling adds a nice creamy touch.

Marzipan and Gorgonzola Apple Tart

Makes 1 (10″) tart

For Marzipan tart shell:

112 g unsalted butter, soft

120 g marzipan, soft

160 g All Purpose flour

60 g granulated sugar

3 g salt

Preheat your oven to 375F. In a bowl of a stand mixer, paddle together butter and marzipan until smooth. Add your flour, sugar, and salt, and paddle until combined and dough forms large crumbles. Press dough firmly into a greased tart pan, and parbake shell for 12-15 minutes, until it turns a light golden brown. Remove from oven and let cool slightly.

For filling:

90 g crumbled gorgonzola cheese, plus more as needed

70 g heavy cream

50 g egg (1 large egg)

cracked black pepper, as needed

2 apples, cored and sliced thinly (I used Red Romes)

honey, as needed

Whisk together gorgonzola, heavy cream, egg, and black pepper, leaving some large pieces of gorgonzola in tact. Pour custard over cooled tart shell. Arrange apple slices along the inside of the tart, fanning them out as you go. Lightly drizzle honey over apples.  Bake at 375F for 18-20 minutes until filling is set.

Pull out tart from oven and set your oven to broil. Sprinkle some more gorgonzola crumbles over the top of the apples, and broil 2-3 minutes, until cheese starts to brown and bubble. Let cool slightly before digging in!

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Apple Gratin in the Making and a Quiet Night

Last night the resort was having their annual holiday employee party, and as the new person in pastry, I was scheduled to work instead. Not that this bothered me too much; I’ve decided long ago that I’m not really a party person. What bothered me more was the silence. Everyone was gone that night, save for the few room service guys walking down the halls.

So of course I took this opportunity to utilize the entire kitchen to myself (teeheehee) since I had a big project to do, the apple gratin. Usually when we make the gratin, one recipe yields about 16 servings. This time it was for a banquet for next week, so I needed to make enough for 325 servings. At this point you can imagine how tired I get just by looking at apples.

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Except for this one. It gets special treatment because it has a heart in it ❤

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It’s hard to tell from the picture how big that pot is, but I could probably climb into that thing and sit down if I wanted to (if it were empty of course).

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An entire case of apples, stewing away in a giant pot. By the end of the night, I had enough apples to fill 6 hotel pans, layering them with a sweet cinnamon custard, just waiting to be baked.  The best part about this is that this is only half of what I need to make. So today when I go to work, I get to spend another few hours just peeling, slicing, and cooking another case of apples, and at the same time think about how I’m going to pull this all off and that in the future our banquets will just be getting bigger and bigger, and somehow we’ll pull those off too!

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